Easy Mini Chocolate Cheesecake Recipe

Just mix several ingredients and bake. Voila, you have chocolate cheesecake for holidays. No worries, this easy chocolate cream cheese delight recipe is only for 8 individual cupcake-size cheesecakes.

Baked Mini Chocolate Cheesecake

For 8 cupcake-size cheesecakes

Ingredients

For crust:

½ cup Graham cracker crumbs

1 tablespoon unsalted butter, melted

1 teaspoon granulated sugar

For filling:

8 oz cream cheese, softened (226g)

1/2 cup granulated sugar (50g)

1 teaspoon cornstarch

1/2 teaspoon pure vanilla extract

A pinch of salt

2 oz semi-sweet chocolate chips, melted, cooled (57g)

1 large egg, at room temperature

1 tablespoon heavy cream

Directions

First, make ½ cup of graham cracker crumbs. Just roll the cracker in a zip bag with a rolling pin. Transfer to a cup or bowl and add in 1 tablespoon of melted unsalted butter and 1 teaspoon of granulated sugar. And stir until combined. Add about 1 tablespoon of crumbs mixture into each lined cupcake mold. And press to make the crust firm.

In a mixing bowl, add 8 ounces of cream cheese, softened. To soften it I microwaved it for about 50 seconds at 800 watt. Then make it pomade. You can use a whisk instead of a spatula, if you want. Add in 1/2 cup of granulated sugar, 1 teaspoon of corn starch, ½ teaspoon of pure vanilla extract and pinch of salt. And whisk until combined.

Then add in melted and cooled chocolate. Today I melted 2 ounces of semi-sweet chocolate in bain-marie, hot water bath. And whisk until combined.

Now crack in a large egg and whisk until homogeneous. And finally stir in 1 tablespoon of heavy cream. Scoop the batter into lined cupcake molds. And tap a few times on working surface to make the top even.

Bake at 340 degrees F. (170 C.) for about 25 minutes or until risen. Don’t worry if the mini cheesecakes have cracks on top.

Cool completely in the pan and store in the refrigerator for at least 3 hours. So, take your time.

Voila!

Sprinkle chopped nuts, and drizzle melted chocolate and s alted caramel on top. If you use peacans, that will be mini chocolate turtle cheesecake. I have chocolate sauce and salted butter caramel recipes in separate videos.

Bon appetit. I refrigerated this for 4 hours for better taste.It is thick but it melts in your mouth. Just try this. Cheesecake is a must for this time of the year.